| 1. |
- Erhard, Ainslee L., et al.
(author)
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Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 100242-100242
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Journal article (peer-reviewed)abstract
- The objective of this study was to discern if purchase intention of vitamin D fortified drinks is determined by attitudes in Denmark, Iceland, and the UK. An online survey was conducted among adults from these three countries (n = 426) in October 2019. A cluster analysis revealed three consumer segments; low, medium, and high purchase intention of vitamin D fortified drinks. The low purchase intention segment was characterized by older consumers, a Danish majority, and a higher proportion of omnivores, whereas the medium and high purchase intention segments were younger, and had a higher proportion of Icelanders and vegans. In conclusion, attitudes were found to significantly determine purchase intention across most measures. Attitudes towards vitamin D fortified drinks, such as appropriateness, price, naturalness, and taste may serve as barriers to purchase intention. These findings provide relevant insights for the improvement of public health initiatives in countries characterized by low vitamin D consumption.
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| 2. |
- Herdenstam, Anders P. F., Filosofie Doktor, 1970-, et al.
(author)
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Breaking the silence : A pilot study investigating communication skills of sommeliers and chefs after analogical training
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20
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Journal article (peer-reviewed)abstract
- The pilot study reported here involved empirically investigating how analogical training, involving reflective wine- and spirit-tasting sessions and the reading of classic literature, affected the ability of sommeliers and chefs to holistically communicate complex sensory experiences. Analogical training occurred in dialogue seminars, during which participants' progress in communicating sensory experiences was examined following diverse methods of descriptive sensory analysis and, later, by analysing the use of analogies, metaphors and practical examples in tasting contexts. Among the results, dialogue seminars with analogical and reflective tasting exercises stimulated the participants’ ability to associate and apply personal keywords and experiences in making more precise sensory assessments. By exploring personal memories during sensory experiences, participants found commonalities that allowed them to develop a common language during dialogue seminars. Such findings suggest that dialogue seminars, by allowing participants to examine and share their experiences with and reflections on complex sensory experiences with reference to tasting activities, can afford intellectual space for discovering tacit knowledge and practical skills within groups of professional tasters.
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| 3. |
- Nyberg, Maria, et al.
(author)
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Reasons for eating insects? : responses and reflections among Swedish consumers
- 2020
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In: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; 22
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Journal article (peer-reviewed)abstract
- When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
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| 4. |
- Nyberg, Maria, et al.
(author)
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Reasons for eating insects? : responses and reflections among Swedish consumers
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 22
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Journal article (peer-reviewed)abstract
- When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
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| 5. |
- Scander, Henrik, 1976-, et al.
(author)
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Acquiring competence : Sommeliers on ‘good’ food and beverage combinations
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 20
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Journal article (peer-reviewed)abstract
- Research on food and beverage combinations is dominated by the sensory sciences, where sensory taste is seen as objective and quantifiable. Knowing which beverages and foods to serve together to attain optimal sensory quality is a core competence of sommeliers. Still, little is known about how this competence is actually acquired. Furthermore, scholars of cultural sociology suggest that cultural aspects of taste as “good” or “bad” are products of social processes, rather than objective characteristics.This paper explores the development of professional competence of food and beverage combinations, by focusing on sommeliers in Sweden. The study is based on qualitative focus group interviews of sommeliers (n = 21) in Sweden, with different levels and types of work experience.A thematic analysis of the data demonstrated that sommeliers talk about “good” combinations as a matter of delicate and refined taste, acquired through long-term practical engagement with wine and food. Foods deemed “unrefined” were expressed as becoming legitimate as cultural capital when combined with the right beverage, for example by revaluating “lowbrow” food when combining it with wine. Competence and taste were also expressed as being acquired through relationships with important people – a network of actors who open doors to legitimate competence. In theoretical terms: social capital is converted into cultural capital – a resource of value in their everyday engagement with customers. The agency of the individual sommelier was also found to be important, as socialisation into the sommelier profession also requires sociability, creativity and a will to experiment and try new and sometimes odd combinations.This paper contributes to the understanding of sensory and sociocultural taste, as well as the development of sommeliers’ social and cultural capital while performing their profession.
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| 6. |
- Sundqvist, Joachim, 1980-, et al.
(author)
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Meal identity as practice : Towards an understanding of business travellers' meal practices
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22
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Journal article (peer-reviewed)abstract
- Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.
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| 7. |
- Wendin, Karin, et al.
(author)
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Seaweed as food : attitudes and preferences among Swedish consumers. a pilot study
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 22, s. 1-4
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Journal article (peer-reviewed)abstract
- The demand for vegetarian food is increasing and seaweeds are promising raw materials with interestingnutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedishconsumers regarding seaweed as food and study differences and similarities between different consumer groups.Data from 120 adult consumers showed an overall positive attitude. More young men than women preferredseaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a foodstore and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread anddishes.
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| 8. |
- Wendin, K., et al.
(author)
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Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
- 2020
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In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 22
-
Journal article (peer-reviewed)abstract
- The demand for vegetarian food is increasing and seaweeds are promising raw materials with interesting nutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedish consumers regarding seaweed as food and study differences and similarities between different consumer groups. Data from 120 adult consumers showed an overall positive attitude. More young men than women preferred seaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a food store and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread and dishes.
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